Dawn's Salsa

Dawn's Salsa

Dawn's Salsa
4 (28 oz) cans whole peeled tomatoes
1 (7 oz) can diced green chilies
1 bunch green onions
1 large onion
4 cloves garlic
1-4 jalapenos
1 bunch cilantro
1 t salt (to taste)

Cut stems from the leafy cilantro and add to bowl. Chop green onions and add to bowl. Pour one cup of juice from the tomatoes into food processor and add cilantro. Process to desired size then add to bowl. Microwave peppers in a wet paper towel for 30 seconds. Slice, throw away stems, and place in processor. Remove skins from garlic and place in processor with peppers and one additional cup of tomato juice. Process and add to bowl. Process tomatoes to desired size (should be a little chunky and not smooth) then pour into bowl. Process onion and add to bowl. Add salt and garlic powder to taste. Stir and refrigerate. You can halve this recipe.

Stores in the fridge for 14 days.

Makes about 3 1/2 quarts.

This is a very versatile recipe. I have added an extra onion or a couple cucumbers. Also, depending on the flavor you are going for you can add in some liquid smoke or some cumin (about 1/2 teaspoon).

Butterfinger Dessert

Butterfinger Dessert

*This recipe has been in my family for a long time- we love it! It is a great summer dessert because its cold and light.

Crust
4 crushed butterfingers
1 C crushed saltine crackers
1 C crushed graham crackers
1/2 c butter
1/2 c sugar

Filling
3 (3oz) packages instant vanilla pudding (not cook n serve)
2 C cold milk
4 C vanilla ice cream (softened, about half a "box")

Topping
1 9 oz. cool whip

Melt the butter and mix remaining crust ingredients until moistened. Reserve 1 c for topping and press the remaining into a 9X13 pan.

Beat the pudding and milk. Add ice cream and beat to smooth. Pour over crust and level.

Cover filling layer with cool whip. Sprinkle reserved 1 c of crust over the top. Serve chilled.

*Notes- I ommit the 1/2 c sugar in the crust and it is still plenty sweet. You can also use nutter butters instead of butterfingers in this dessert.